Tender Slow-Roasted Lamb Shoulder Glazed with Rosemary is a mouthwatering dish that features succulent lamb slow-cooked to perfection and finished with a fragrant rosemary glaze. This dish is ideal for special occasions or family gatherings, offering rich flavors and tender meat that falls off the bone.

Ingredients

• 1 (4-5 pounds) bone-in lamb shoulder
• Salt and pepper (to taste)
• 4 tablespoons olive oil, divided
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
• 1 cup low-sodium chicken or beef broth
• 1/2 cup red wine (optional)
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• Zest of 1 lemon
• Juice of 1 lemon

Timing

Making Tender Slow-Roasted Lamb Shoulder Glazed with Rosemary takes about 20 minutes for preparation and 4-5 hours for cooking.

Instructions

Step 1: Prepare the Lamb

1. Preheat Oven: Preheat your oven to 300°F (150°C).
2. Season the Lamb: Pat the lamb shoulder dry with paper towels. Season generously with salt and pepper on all sides.

Step 2: Sear the Lamb

1. Heat Olive Oil: In a large Dutch oven or oven-safe pot, heat 2 tablespoons of olive oil over medium-high heat.
2. Sear Lamb: Add the lamb shoulder to the pot and sear for about 4-5 minutes on each side until browned. Remove the lamb from the pot and set aside.

Step 3: Make the Aromatic Base

1. Sauté Garlic and Herbs: In the same pot, add the remaining 2 tablespoons of olive oil. Add the minced garlic, chopped rosemary, and thyme. Sauté for about 1 minute until fragrant.
2. Deglaze the Pot: Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Allow it to simmer for about 2 minutes.

Step 4: Roast the Lamb

1. Add Broth: Return the lamb shoulder to the pot and add the chicken or beef broth. The liquid should come about halfway up the lamb.
2. Cover and Roast: Cover the pot with a lid or tightly with foil. Place it in the preheated oven and roast for 4-5 hours, or until the lamb is fork-tender and easily pulls apart.

Step 5: Prepare the Glaze

1. Make the Glaze: In a small bowl, whisk together the honey, Dijon mustard, lemon zest, and lemon juice.
2. Glaze the Lamb: About 30 minutes before the lamb is done, remove the lid or foil and brush the glaze over the lamb. Return it to the oven uncovered to allow the glaze to caramelize.

Step 6: Serve

1. Rest the Lamb: Once the lamb is done, remove it from the oven and let it rest for about 10-15 minutes before slicing.
2. Slice and Plate: Slice the lamb shoulder and serve it with the pan juices drizzled over the top. Garnish with additional fresh rosemary if desired.

Nutritional Information

Here’s a quick overview of the nutritional content of Tender Slow-Roasted Lamb Shoulder Glazed with Rosemary (per serving, based on 8 servings):

Nutrient	Amount per Serving
Calories	400
Protein	35g
Fat	28g
Carbohydrates	5g
Sugar	4g

Tips for Customization

• Vegetable Addition: Add root vegetables like carrots, potatoes, or parsnips to the pot during the last 1-2 hours of cooking for a complete meal.
• Herb Variations: Experiment with other herbs such as oregano or mint for different flavor profiles.
• Spicy Kick: Add a pinch of red pepper flakes to the glaze for a bit of heat.

Storage Instructions

Store any leftover lamb in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop.

Conclusion

Tender Slow-Roasted Lamb Shoulder Glazed with Rosemary is a flavorful and impressive dish that is perfect for any special occasion. The combination of slow-roasting and a sweet, herbaceous glaze makes it a standout centerpiece for your dinner table.

FAQs

Can I use boneless lamb shoulder?

Yes, you can use boneless lamb shoulder; just adjust the cooking time as needed, as it may cook faster.

What can I serve with this dish?

This lamb pairs wonderfully with mashed potatoes, roasted vegetables, or a fresh salad.